Thursday, December 12

Blackened Tilapia Tacos with a Citrus Beet Slaw

Seasoned and fried tilapia fillets on top of a tangy and sweet citrus beet slaw lend this taco some winter flavors and adds a unique twist to the fish taco. 


Taco night is one of my favorite nights of the week. My husband and I are pretty obsessed with anything wrapped in a tortilla. We have tried so many variations to try and spice up our week and get away from the traditional taco recipe.
First I season both sides of the fish and then pan fry them in some butter to create that Cajun inspired blackened crust. I lay the fish on top of a bed of fresh spinach and a sweet and tangy beet slaw. The beets are tossed in a citrus vinaigrette made up of lime and tangerine juices. I then drizzle any remaining dressing/beet juices over the tops of each taco and serve with avocado and a tangerine wedge.

They may just be a new dinner favorite in this house!

Blackened Tilapia Tacos with a Citrus Beet Slaw

Ingredients:
4-6 Tilapia fillets
1 tbs smoked paprika1 tsp dry mustard
1 tsp cumin
1/2 tsp black pepper
1 tsp Cayenne pepper
1 tsp dried thyme
1 tsp salt
4 tbs unsalted butter
2 tbs light olive oil
For the Slaw: 2 medium beets washed and peeled
The juice of one lime
The juice of one tangerine
pinch of salt 
1 clove of minced garlic
2 scallions diced (the greens and whites)1 tbs fresh cilantro diced
A couple handfuls of fresh baby spinach
Diced avocado  for serving 
4-6 flour tortillas

Directions:
Prepare your slaw, shred beets and toss with lime and tangerine juice. Toss with salt, garlic, scallions and cilantro. Set aside until it is ready to assemble.
Heat a skillet over high heat. Add in butter and olive oil. 

Meanwhile mix your fish seasonings in a small bowl. Sprinkle each fish fillet with the mixture.
Add 2 fillets at a time to your hot pan. Fry on high heat until deeply browned and crisp on each side. Approximately 2 minutes per side. When fish is opaque and crusted it if finished.

To serve,  place a small bed of spinach on the bottom of your tortilla. Top with your slaw, avocado pieces and finish it off with a fillet of tiliapia. If your fillets are too wide, slice in half and fit into your taco. Drizzle with any remaining juices in your slaw bowl.
  

 
My friend Kelly at Nosh and Nourish has also  created a fun fish taco to share with you today! Be sure to go check out her Honey Sesame Fish Tacos with a Lime Greek Yogurt Sauce.
 
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9 comments:

  1. My husband loves everything blackened!! These look divine - I love fish tacos!

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    1. Mine too. He loves the spice and the extra crispyness!

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  2. I've been itching for a reason to get out my tortilla maker! Thanks for posting, these look great!

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    1. I rarely make my own tortillas.... I am SO lazy ;)

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  3. The slaw is gorgeous and just puts it right over the top for me -- thanks!

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    1. Oh I love the slaw so much, it's great all on it's own.

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  4. My jaw just dropped. I need me some of these tacos. Yum!

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  5. I adore fish tacos and the addition of a beet-citrus slaw is genius! I will be sharing this with my CSA members for sure. Thanks!

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